1 tablespoon vegetable oil
1 (10 pound) whole chicken, diced
1/2 onion, chopped
1 cup chopped green bell pepper
1 cup celery salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 medium onion, sliced
3 ounces chicken bouillon
1 (4 ounce) can chili beans, drained
In a large skillet over medium heat, heat vegetable oil over medium-high heat. Add chicken and onion and saute for 13 to 15 minutes or until chicken is no longer pink. Reduce heat to medium-low; cook and stir for 5 minutes. Add bouillon cubes, celery salt, garlic powder, oregano, basil, oregano, chili beans and prepared mustard.
Heat until elevated. Grill chicken breasts over medium heat for 5 minutes. Reduce heat to medium-low; melt cheese halves and sprinkle tops with garlic powder. Sprinkle cream cheese into skillet and heat through.